Tagged with duck

Steak Temperature Chart for Sous-Vide

Steak Temperature Chart for Sous-Vide

When cooking sous-vide, you have perfect control over how done the meat is going to be. But it does require you to know what temperature corresponds with how you like your steak done. And so I prepared the above chart for you. You can look at what the meat will look like in the photo, … Continue reading

Duck Breast with Mushrooms

Duck Breast with Mushrooms

Another niece turned 18 and so it was time for another bottle of the same 1998 Barolo, but this time for Dana. I thought it would be nice to cook something with duck breast for her, which already works with Barolo, but would work even more with some mushrooms added to the mix. And so … Continue reading

Duck with Cherries and Port Sauce

Duck with Cherries and Port Sauce

For my friend Jelmer’s birthday I cooked dinner for him with a bottle of vintage port from his year of birth (1989). This meant I had to come up with a dish that would work well with vintage port. Unlike tawny port, vintage port is like regular red wine in that you should finish the bottle … Continue reading

Duck Fried Rice

Duck Fried Rice

I love recipes that use all parts of an ingredient. When I saw the recipe for deconstructed duck fried rice on Simon’s blog Stranded on the Island, which uses the duck breast, skin, and fat from the skin, I decided straight away to make it as soon as possible. Using the fat rendered from the skin … Continue reading

Salsify à la Clayton with Duck

Salsify à la Clayton with Duck

Are you looking for an original dish to serve for Christmas that is tasty, not too difficult, but different from anything you’ve ever had for Christmas before? Then this might just be it! You need to be able to source salsify, duck breast, sumac, and fermented black beans, though. Recently I posted a recipe with … Continue reading

Duck Stock

Duck Stock

The flavor of soups, sauces, and especially risottos depends heavily on the quality of the stock used. Bouillon cubes are terrible because they are usually more than 99% salt. Store-bought stocks usually also have a very high salt content, which renders them useless for sauces and risotto. And it is so easy to make your … Continue reading

Duck Leg a l’Orange Sous-Vide

Duck Leg a l’Orange Sous-Vide

Sous-vide confit of duck leg is great, but I thought it should also be possible to do a more juicy less flaky texture. Some experimenting with times and temperatures showed me right: 24 hours at 64.5C/148F yielded tender juicy duck legs. Duck with orange is a classic combination from French cuisine, known as Canard à … Continue reading

Simple Peking Duck

I love Peking Duck, but I always thought it was very difficult to make at home. I could hardly believe it when I saw the very simple recipe described by Stéphane on his blog My French Heaven. He just boils the whole duck with some honey and soy sauce, allows it to dry in the … Continue reading

Duck Leg Confit Sous-Vide

Duck Leg Confit Sous-Vide

Unlike duck breast, duck legs are tough and need low & slow cooking to make them tender. Confit is a traditional French preparation to cook the legs low and slow in duck fat to make them tender as well as preserve them. To make duck leg confit the traditional way, you need quite a bit … Continue reading

Hot Smoked Duck Breast with Plum Chutney

The combination of duck and fruit is well known, with canard à l’orange as the most famous rendition. I got the idea to combine duck with a spiced plum chutney from Jamie Oliver and have been making this for years, ever since I’ve had a stove top smoker (that I use with separate burners since I … Continue reading